Tuesday, October 1, 2013

Sponge Cake Recipe

13.04.2013 - Batam.  I modified this original american sponge cake into a regular sponge cake using butter and less eggs from 6 to 4 eggs.  The cake came out perfectly good and spongy.



 Ingredients:-

4 large eggs, separated
250g salted butter
225g sifted cake flour
1/4 teaspoon baking powder
200g granulated white sugar, divided
1 teaspoon pure vanilla extract
1/2 cup Fresh Milk


Sponge Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Have ready an ungreased two-piece 10 inch (25 cm) tube pan. I used 1 heart shape non stick pan. 

Separate the cold eggs, placing the yolks in one bowl and the whites in another bowl. Cover the bowls with plastic wrap and bring the eggs to room temperature (about 30 minutes).

Meanwhile sift or whisk the sifted flour with the baking powder and salt. Set aside.

Cream butter with hand mixer till pale and double volumn.

Place the egg yolks and 2/3 cup sugar in the bowl of your electric mixer. Beat on high speed until they are thick, fluffy and light colored (when you slowly raise the beater the batter will fall back into the bowl in a slow ribbon). Then beat in the vanilla extract, milk. Mix into beaten Butter, mixed well and combine.

In a clean bowl, with the whisk attachment, whip the egg whites until foamy. you may add ( 3/4 tsp cream of tartar ) if you want  and continue beating until soft peaks form. Gradually add the sugar and continue beating until the egg whites are shiny and just form stiff peaks.

Next, sift the flour mixture over the beaten butter & egg yolks (about one third of the flour mixture at a time) and gently but quickly fold (with a wire whisk or rubber spatula) the flour into the egg yolk batter. Then gently fold a little of the beaten egg whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated. (Do not over mix the batter or it will deflate.) Pour the batter into the tube pan, smoothing the top.

Bake in preheated oven for 28 - 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately invert the pan  (turn upside down) and suspend it by placing the inner tube on the top of a flat topped glass or bowl.

Allow the cake to cool completely before unmolding (about one hour). Run a flat metal spatula or sharp knife around the inside of the pan and then remove the center core of the pan. Run the spatula along the bottom and center core of the pan. Invert the cake onto a greased wire rack.

The cake can be served plain with a dusting of powdered sugar or with fresh fruit and softly whipped cream. This cake can be covered and stored  for a few days, or it can be frozen.







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